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    STUDIA CHEMIA - Issue no. 3, Tom II / 2016  
         
  Article:   IDENTIFICATION AND CLASSIFICATION OF WHISKEY ALCOHOLIC DRINKS USING MASS SPECTROMETRY AND CHEMOMETRIC TOOLS.

Authors:  MONICA CULEA, PAULA PODEA. 		 
       
         
  Abstract:  Adulteration of alcoholic drinks is often common, due to the products high prices and large commercialization. Using Mass Spectrometry and a Multi-Variate Statistical Package soft with PCA analysis application, whiskey from different sources was identified and compared in order to create a successfully method for identification possible adulterants. For PCA analysis the m/z abundance values (obtained from fingerprints mass spectra) were used. The results showed that the complex spectrum is a good chemical fingerprint of whiskey sample, indicating its origin and type and facilitate a good differentiation of different samples. By classification the models obtained for all whiskey samples, a method for adulterants detection was created. 

Keywords: whiskey, GC-MS, PCA analysis, spectrum fingerprint.
 
         
     
         
         
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